Colin’s on cloud wine: When Michelin calls, answer the phone
From his love-letter to the small vineyards in Spain and Portugal at Porto to his spotlight on under-the-radar natural wines at GoodFunk, Bonhomme Director of Wine & Education Colin Hofer always digs deep when it comes to creating the wine lists at our venues.
And we aren’t the only ones who think so. Colin was recently awarded the 2022 Chicago Sommelier Award from Michelin. Here, he shares his grape-nut knowledge and why wine is only part of the hospitality puzzle.
Where were you when you heard?
I was in Spain working on our newest project, Casa Beatnik. I had just sat down to finish some computer work when Dani [Alonso, Bonhomme Founder & Creative Director] called and shared the news. It was a beautifully memorable experience as he has been such a huge influence on my career. Although I couldn’t celebrate with him in person, I could feel both of our excitement coming through the telephone.
What went through your mind when you got the news?
Am I being punked? Honestly, I feel extremely honored and fortunate to be chosen for such a prestigious award among so many of my peers who I know work tirelessly and I respect so much. This industry is a resilient one and humbling at times and I'm so proud of my colleagues and peers whom I share this award with for not only getting through the last 2-plus years but flourishing during those rough times.
Why do you think you got it?
I think that both wine lists at Porto and GoodFunk are really unique, and we've taken some chances that Michelin took notice of. I also think that my hospitality-first attitude helps when I work the floor as a sommelier. Some sommeliers place so much importance on the wine they are pouring they forget the beautiful dance that good service requires. You have to meet guests where they are and gently push them towards understanding. My goal, as well as the staff I train at all of our shops, embodies warmth in service and intention in hospitality because it is truly just as important as what's on the plate or in the glass.
How did you celebrate?
I called my wife and shared the news with my family who were across the pond. I got a lot of congratulatory text messages and "what are we drinking tonight" questions by industry peers. Luckily, I had some fellow Bonhommies with whom I celebrated with in Spain. I enjoyed a well-made Negroni while walking around Casa Beatnik, which is a truly enchanting space.
How do you approach the wine menus at Bonhomme?
I approach a wine program as one of many integral parts of a restaurant. Luckily for me, Bonhomme's properties are anything but the same ole same. We want to make real impressions on guests every chance we can, so the wine list only reinforces that level of cool, sexy, intentional storytelling that each of our venues are founded on.
Why did you choose to work in the wine industry?
I never really did. I am first and foremost a person who enjoys giving hospitality. Wine is one large part of that, but I really chose to work in hospitality because I like to throw a good party. I love interacting in a fast-paced community with interesting people, giving intentional service and seeing what happens when one eats, drinks and lives well. I've found it easy to work in wine because of my passion for traveling, geography and my respect for farming. I love that each bottle tells a story, not only of the region and climatic conditions but of the person that picked the grapes, crushed them and bottled them.
